Chicken Korma

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the yoghurt, salt and half the turmeric to the chicken, mix and leave to marinate for a couple of hours.

Step 2

Purée the onions with a little water in a blender.

Step 3

Heat the oil on a medium temperature with the cinnamon sticks, Green cardamom, bay leaves and cloves and leave to infuse for at most 3 minutes.

Step 4

Add the onions for 7 minutes, stirring continuously to not overcook them.

Step 5

Add the ginger and garlic paste(s), the deseeded chillies, coriander powder, garam masala and the remainder of the turmeric. Add a little water to make the sauce. Stir well.

Step 6

Add the marinated chicken with any leftover marinade and stir well and bring to a low heat, cover and leave for 10 minutes.

Step 7

Once the 10 minutes are up, turn the heat down to low and stir in the coconut cream (only the thickest part) and the sugar.

Step 8

Adjust the consistency using reduction and simmer for a couple of minutes. Now you need to modify to taste; you may need to add more salt and sugar. Fish out the cinnamon, bay leaves, cardamom and cloves before serving.